By |

4 small potatoes
2 small beets
1/2 lb. green beans
3 small dill pickles, diced
1/2 cup vegan mayonnaise
2 tablespoons lemon juice, fresh
2 tablespoons Dijon mustard
1/2 teaspoon salt or to taste
freshly ground pepper to taste
5 tablespoons olive oil, divided

Preheat oven to 400°F.

Wash, peel and dice potatoes into desired size. Toss with 2 tablespoons olive oil and roast in a large pan, fitted with parchment paper for approximately 50 minutes. Peel and dice beets. Toss with 2 tablespoons olive oil, add to the potatoes and roast for 40 minutes. Wash green beans and cut into thirds. Toss with remaining 1 tablespoon olive oil, add to the pan and roast for 15 minutes. Remove from oven and cool.

Dressing

In a large bowl, whisk together mayonnaise, mustard, lemon juice, salt and pepper. Stir in roasted vegetables and dill pickles and coat evenly. Serve warm, at room temperature or chilled.

Serves 4-6

Note: The vegetables will be roasting at different lengths of time. The potatoes need 50 minutes, so do them first. Prepare the beets and add them 10 minutes later and then add the green beans 25 minutes after that.
This is a Russian version of our traditional potato salad.

By |

2 tablespoons olive oil
1 large bunch broccoli, stalks and flowerettes, finely chopped
16 ounce bag baby carrots, chopped
16 ounce box lasagna noodles
1 container silken tofu
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil
salt to taste
1/4 cup Parmesan cheese, vegan
2 cups shredded mozzarella cheese, vegan
2 – 24 ounce jars tomato sauce, divided

Preheat oven to 350°F.

In a large skillet, heat olive oil on medium heat and saute chopped broccoli and carrots until tender, about 7 minutes.
Place in a large bowl and refrigerate until cool.
Cook noodles, drain, and lay flat until cool.
Mix silken tofu with garlic powder, oregano, basil and salt.
Add silken tofu mixture, Parmesan cheese, and mozzarella cheese to the bowl of broccoli and carrots, mix well.
Using a spatula, spread 1/2 cup of the filling onto length of each lasagna noodle, leaving 1/2 inch space at each end so roll-ups do not overflow.
Roll each one up tightly.
Spread 1 jar of the tomato sauce on the bottom of a deep baking pan.
Place roll-ups seam side down.
Cover pan with tin foil and bake in oven for 45 minutes.
Remove from oven and top with the remaining tomato sauce.
Bake uncovered for 15 more minutes.

Serves 4

By |

4 portobella mushrooms
2 tablespoons spicy mustard
3 tablespoons balsamic vinegar
½ cup olive oil
Dash of hot pepper sauce
Freshly ground black pepper

Mix together the mustard, balsamic vinegar, olive oil, hot pepper sauce and black pepper.
Brush mixture over both sides of portobella mushrooms. Grill or broil 4-5 minutes on each side.
Serve on a bun with fixings of your choice (tomato, lettuce, pickles, pesto, red onion, etc.)

Serves 4

By |

1 green pepper, diced
1 red pepper, diced
1 – 2 yellow and/or green squash, chopped
1 onion, diced
2 garlic cloves, diced
1 jalapeño pepper, diced
1 cup cooked brown rice
15 ounce can organic refried beans
Vegetarian ground beef, optional
2 tablespoons olive oil
6 – 8 tortillas – whole wheat, gluten-free, rice, or corn

Preheat oven to 400°F.

Sauté the vegetables in olive oil on medium heat until soft. Mix in the brown rice, refried beans and “smart ground” until mixture is hot. Place some of the mixture in each of the tortillas. Roll them up and place them in a baking pan and cook them until brown, about 15 minutes. Top with your favorite toppings.

Yield approximately 6-8 burritos

Note: Leftover filling can be stored in the refrigerator. When ready to use, place mixture on a fresh tortilla, roll it up and microwave until hot.

By |

2 tablespoons olive oil
2 large garlic cloves, chopped
3 cups canned vegetable broth
1 cup lentils, rinsed
8 ounces sweet potato/es, cut into 1/2-inch pieces
8 ounces whole baby bella mushrooms, cleaned and cut into quarters
1/2 teaspoon lemon zest (grated lemon peel)
2 tablespoons freshly squeezed lemon juice
6 ounces fresh spinach leaves, to (about 8 cups)
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh oregano
Salt and pepper

Heat olive oil in heavy large saucepan over medium heat.
Add garlic and stir 30 seconds.
Add vegetable broth and lentils; bring to boil.
Reduce heat, cover and simmer 10 minutes.
Add potatoes and mushrooms; cook covered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
Add lemon zest, lemon juice, spinach and cayenne pepper to stew.
Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes.
Mix in oregano.
Season to taste with salt and pepper.
Spoon stew into large soup bowls.

Serves 4

Note: Can be prepared 1 day ahead. Cover and refrigerate. Re-warm over low heat before serving. Recipe can be doubled.

By |

1 head cauliflower, leaves and stem trimmed; cut into small flowerettes
4 tablespoons olive oil

Preheat oven to 475°F.

Line a baking sheet with parchment paper.
Add olive oil and cauliflower. Toss to coat flowerettes.
Spread them out in one layer.
Cover pan with tin foil for the first ten minutes.
Roast for 25 to 35 minutes.
Flip flowerettes once after 20 minutes.

Serves 4

By |

4 red bell peppers, seeded and cut in half
2 heads cauliflower, trimmed and cut into 2-inch florets
1/4 cup plus 2 tablespoons extra virgin olive oil, divided
3 tablespoons fresh lemon juice
1 1/2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoons Spanish olives with chilies, chopped (optional)

Preheat oven to 400°F.

Cover bottoms of 2 large baking sheet pans with parchment paper.
Toss cauliflower florets and pepper halves with 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then divide between two 4-sided sheet pans. Roast vegetables, turning them and switching position of pans halfway through, until just tender and browned in spots, about 20 minutes total.
While vegetables roast, whisk together lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large serving bowl, then add 1/4 cup of the olive oil in a slow stream, whisking. Add the chopped Spanish olives, if desired, into the vinaigrette. Add warm cauliflower and peppers and toss to coat. Serve at room temperature.
Serves 12
Note: Peppers and cauliflower can be roasted and tossed with vinaigrette one day ahead and chilled.